Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup sharp cheddar cheese, finely shredded
- 0.5 cup parmesan cheese, grated
- 2 jalapeños, finely diced, seeds removed
- 0.75 tsp salt
- 0.25 tsp black pepper
Instructions
- Cream Butter: In a mixing bowl, use a hand mixer to cream the softened unsalted butter until it becomes smooth and fluffy, which ensures a tender shortbread texture.
- Add Cheeses: Mix in the finely shredded sharp cheddar cheese and grated parmesan cheese until they are thoroughly combined into the butter.
- Incorporate Jalapeños and Seasonings: Stir in the finely diced jalapeños (with seeds removed for milder heat), salt, and black pepper to evenly distribute the spicy and savory flavors throughout the dough.
- Add Flour: Gradually add the all-purpose flour and mix just until the dough forms, being careful not to overwork it to maintain the crumbly texture.
- Chill Dough: Roll the dough into logs, wrap tightly in plastic wrap, and chill in the refrigerator for 1 hour to firm up for easy slicing.
- Slice and Bake: Preheat oven to 350°F (175°C). Slice the chilled dough logs into rounds about ¼ inch thick, place them on a baking sheet, and bake for 12 to 15 minutes until lightly golden around the edges.
- Cool and Serve: Allow the shortbread rounds to cool completely on a wire rack before serving to ensure they set perfectly and retain their buttery crispness.
Notes
- Remove jalapeño seeds for milder heat or leave some seeds for extra spice.
- Use sharp cheddar for the best flavor contrast with the parmesan.
- Chilling the dough is essential for clean slices and texture.
- Store baked shortbread in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
